On my first evening in the D, we had my parents’ version of a “small” barbeque: a couple pounds of bone-in center cut pork chops, burgers (with and without cheese), and sundried tomato chicken sausage. With such delicate fare and small portions (note the sarcasm), a pizza and salad were deemed necessary supplements to the meat spectacular. Perhaps this meal sounds palatable, but not exactly noteworthy. Well, we didn’t have just any pizza. This was Buddy’s pizza, a Detroit institution. Square, deep-dished, perfectly greasy, with a generous layer of Brick cheese, and tomato sauce stippled on top of it all. It’s sort of like what would happen if a grilled cheese sandwich and pizza had a shotgun wedding, and a baby with a perfect balance of their respective genetic traits. They really would have beautiful children.
I mentioned in a previous post that Detroit seems to have a Greek diner on every corner, and we call them “coney islands” (see the post on avgolemono soup). I had to make a visit during my stay, but I couldn’t go to any old coney island. It had to be the best: Greek Islands Coney Island. They have undoubtedly the best Greek salad in the world. Perfectly herbaceous chicken breast, grilled to order, baby spinach, radicchio, head lettuce, shredded carrots, kalamata olives*, tomato wedges, peperoncinis*, feta, etc., etc. With those greens, it may sounds like this place is a little upper crust, but this is not the case. You can also get an all beef Kosher chili dog for $2.10. I actually did not get the salad, and went with spanikopita* and avgolemono soup* (see the glossary for a definition or my post on avgolemono soup). Not only is it authentic spanikopita, but it also comes in its own individual strudel-like package. Greek Islands does not skimp on the feta, which results in a lovely spinach-to-cheese ratio. This food is so good that I unfortunately forget to take a picture, but you can see a picture of their spanikopita on their website’s menu.